Zymurgrafi
Well-Known Member
I have an old ale I brewed last February. It never fully attenuated, final gravity was 1.025 IIRC. It is currently carbed and cold. I have been drinking it some but it just ain't that wonderful compared to other beers I have on tap.
I was planning on just letting it age further but then a thought occurred to me today. Why not mess around with it. Why not try some brett to see how that might make it taste. I have never used any "bugs" but thought this might be a good case to play around with it. I believe brett is not unheard of in old ales correct?
So my questions for those of you with brett experience.
-Can I still do this even though it is cold and carbed?
what would I need to do? Warm it up and completely de-carb? I realize I will have to release the pressure on the keg to add the brett.
-Would this keg now be forever more the "brett" keg and infected.
I am sure I will have more questions of process, but I am just deciding if this is worth doing first.
Thanks.
I was planning on just letting it age further but then a thought occurred to me today. Why not mess around with it. Why not try some brett to see how that might make it taste. I have never used any "bugs" but thought this might be a good case to play around with it. I believe brett is not unheard of in old ales correct?
So my questions for those of you with brett experience.
-Can I still do this even though it is cold and carbed?
what would I need to do? Warm it up and completely de-carb? I realize I will have to release the pressure on the keg to add the brett.
-Would this keg now be forever more the "brett" keg and infected.
I am sure I will have more questions of process, but I am just deciding if this is worth doing first.
Thanks.